On the day of
Yes, the menu is one of many details to be taken into account. But the success of the reception depends the happiness of your guests in a day so important.
Always on the hunt for valuable advice, I involved Massimo Ricci - personal chef coo-king ( http://www.coo-king.it/ ) - that will guide us in choosing a menu capable of combine elegance and respect for natural materials ... in the style eco chic!
Always on the hunt for valuable advice, I involved Massimo Ricci - personal chef coo-king ( http://www.coo-king.it/ ) - that will guide us in choosing a menu capable of combine elegance and respect for natural materials ... in the style eco chic!
(Bigoli press gratin with anchovies, black olives and candied tomatoes)
(@ altissimoceto.net - Small squid stuffed green olives on a cream saffron potatoes )
(@ Cristiana Salvi - Some pictures Massimo preparations based products Lazio)
What are the golden rules to follow in the composition of the wedding menu?
"A wedding reception is not necessarily synonymous with pomp and ostentation in form and substance of the food. The choice seems simple and genuine combined with creativity and style can make custom of marriage, an opportunity to rediscover the essence of food and give a great experience for our guests. A sort of culinary journey that accompanies the "happiest day".
few small rule may be useful to conduct the most of its path in the lunch (or dinner) of marriage:
• First it is important not to be seduced by the name of the dishes . It often happens that high-sounding names conceal preparations artifacts. I recommend that you always talk with the supplier of catering to study the composition and procedure of each plate. • Then click
preferably fresh, seasonal and territory. This will reduce the risk of ending up in your food preservatives and additives due to seasonal or geographical leap and promote your ecological choice for a healthy diet that follows the natural cycle "at kilometer zero". •
avoid processed condiments (an excellent extra-virgin is the most delicious Mediterranean and there is) and messy foods that can always hide little freshness. •
evaluate with the help of some experienced friend , and its sensitivity, the goodness of the ingredients and combinations. •
taken to adapt the choice of place of receipt . For example not offering oysters and champagne in the country, but opt \u200b\u200bfor a menu as "rustic and traditional.
• Finally, do not overdo the course . I repeat: is not the quantity but the quality that makes your taste buds happy . A few dishes well combined and presented cheer taste and sight but not heavy in your stomach. And the wallet!
Low attentions can finally add a touch of inspiration that will make your wedding an event to remember. I propose such a theme that coordinates the selection of foods, such as the color of the dishes, presentation minimalist tradition ... but always tied to something that may belong to you. This is when you can express your creativity, not that of your caterer. So box, click, suggested. And your guests will take away with them not only the memory of your joy, but the experience you have been able to give him and made him "feel" the smells and tastes of real food. Yours. "
few small rule may be useful to conduct the most of its path in the lunch (or dinner) of marriage:
• First it is important not to be seduced by the name of the dishes . It often happens that high-sounding names conceal preparations artifacts. I recommend that you always talk with the supplier of catering to study the composition and procedure of each plate. • Then click
preferably fresh, seasonal and territory. This will reduce the risk of ending up in your food preservatives and additives due to seasonal or geographical leap and promote your ecological choice for a healthy diet that follows the natural cycle "at kilometer zero". •
avoid processed condiments (an excellent extra-virgin is the most delicious Mediterranean and there is) and messy foods that can always hide little freshness. •
evaluate with the help of some experienced friend , and its sensitivity, the goodness of the ingredients and combinations. •
taken to adapt the choice of place of receipt . For example not offering oysters and champagne in the country, but opt \u200b\u200bfor a menu as "rustic and traditional.
• Finally, do not overdo the course . I repeat: is not the quantity but the quality that makes your taste buds happy . A few dishes well combined and presented cheer taste and sight but not heavy in your stomach. And the wallet!
Low attentions can finally add a touch of inspiration that will make your wedding an event to remember. I propose such a theme that coordinates the selection of foods, such as the color of the dishes, presentation minimalist tradition ... but always tied to something that may belong to you. This is when you can express your creativity, not that of your caterer. So box, click, suggested. And your guests will take away with them not only the memory of your joy, but the experience you have been able to give him and made him "feel" the smells and tastes of real food. Yours. "
